Spicy Crispy Carrots

INGREDIENTS

• 1 jar of Hamov Eh Parsley + Tahini

• 3 very large carrots, washed

• 1-2 tbsp of brown sugar

• 1 tbsp of coconut oil, melted

• 1/4 tsp of cayenne pepper

• 1/4 - 1/2 tsp of salt, to taste

• freshly cracked black pepper

• (Optional) red pepper flakes + maldon sea salt

DIRECTIONS

1. Preheat oven to 450 F and prepare a baking sheet with parchment paper.

2. Cut carrots in half, and then in half length wise. Cut each half into 3 spears.

3. Toss carrots with coconut oil, spices, and brown sugar (you can substitute honey or maple syrup here if you’d like, or you can omit this altogether)

4. Spread carrots evenly over baking sheet - super important for browning!

5. Bake carrots for approximately 25 minutes, tossing half way through, or until desired color

6. Remove carrots and let cool slightly

7. Serve over Parsley + Tahini, and top with maldon sea salt and red pepper flakes if desired